Prosciutto Egg Panini

panini on a white plate with red grapes and green melon

This Prosciutto and Egg Panini is a simple breakfast sandwich that's ready no time. With just a handful of ingredients, the crispy prosciutto, melty cheese, and savory eggs make a hearty meal that's perfect for everyone!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings paninis

Calories 380

Author Gayle

Equipment

Ingredients

3 tablespoons unsalted butter (divided)
4 large eggs
3 tablespoons milk, any kind (I used 2%)
Salt and pepper (to season)
4 slices bread, any kind (I used sourdough)
4 slices thin prosciutto
¼ cup shredded sharp cheddar cheese

Instructions

In a small bowl, whisk eggs, milk, salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Add eggs to skillet and cook over medium heat until scrambled.
Take two slices of bread and layer with scrambled eggs, prosciutto, and shredded cheese. Top with remaining bread. Butter the outside of each sandwich.
Place sandwich in a panini maker and cook for 3-4 minutes, or until bread is golden brown and cheese is melty. Repeat with second sandwich. Serve immediately.

Notes

Leftover panini will keep in the refrigerator for up to three days.
To freeze, wrap sandwich in parchment paper or aluminum foil and place in a freezer-safe container or bag in the freezer for up to two months. When ready to eat, let thaw completely in the refrigerator and then reheat in the microwave or on the stove until warmed through.
If you don't have a panini press, you can make this sandwich using a skillet or a grill pan.
See my tips and tricks for making this Prosciutto Egg Panini above the recipe box.

Nutrition